Bhai Veetu Biryani Recipe | Tamilnadu Style Muslim Chicken Biryani | Startup Cooking

 BHAI VEETU BIRYANI RECIPE | TAMILNADU STYLE MUSLIM CHICKEN BIRYANI RECIPE | STARTUP COOKING

Bhai Veetu Chicken Dum Biryani - a one pot meal prepared in traditional muslim style usually served in muslim wedding, functions and special occasions. This bhai biryani is quite similar to Ambur biryani or Arcot biryani with the ingredients, but the way, it is cooked gives you a different taste.

Here is my attempt in making simple home style "Bhai Veetu Chicken Dum Biryani" in 1 hour. Most of the South Indian Tamil Muslim peoples use Seeraga Samba rice for cooking biryani. Rice ratio is always 1:1, this biyani made with more of green chilies than red chilli powder with no added food colors or saffron. Ghee is must for this biryani.

Non-Veg Rice Recipes

• Egg Dum Biryani 

• Prawn Biryani

• Chicken Pulao

• Prawn Fried Rice 

• Ambur Mutton Biryani

Serve this chicken biryani with raita, brinjal curry or any non veg curry. Surely you will love this biryani as it is spicy and tasty. Enjoy making biryani at home for the whole family, you will be more satisfied. Follow my step by step photo recipe to prepare Bhai Veetu Chicken Biryani. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

Try my other Chicken Recipes

• Chicken rice noodles

• Hariyali chicken curry

• Chicken masala recipe

• Cashew chicken curry

• Chicken curry - my style

RECIPE FOR BHAI VETTU 

CHICKEN BIRYANI

Coarse        : Lunch

Cuisine       : South India

Author        : Jayashree Karthik

Prep Time   : 15 min

Cook Time  : 45 min

Total Time  : 1 hr

check my other chicken recipes

• Dahi chicken curry

• Tawa chicken fry

• Chicken pulao

• Chicken curry - village style

• Varutha Kozhi Kari

INGREDIENTS 

• 2 cup Seeraga Samba rice or short grained rice

• 4 cup water

• 1 kg chicken - cleaned

To Temper

• 1/4 cup oil

• 2 tbsp ghee

• 5 cloves

• 2 cinnamon stick

• 4 cardamom pods

• 3 bay leaf

• 1 star anise

• 1 mace

• 3 black stone flower (kalpasi) - must for this recipe

• pinch of nutmeg

• 1 tsp cumin seeds

• 1/2 tsp fennel seeds

For Biryani

• 1.5 cup onion - thinly sliced

• 1 tbsp ginger garlic paste

• 5 green chili - slitted

• 1 small tomato - chopped

• 1/4 cup mint leaves

• 1/4 cup coriander leaves

• 1/4 cup curd / yogurt

• 1/4 tsp turmeric powder

• 1/2 tsp red chilli powder

• 1 tsp coriander powder

• salt to taste

• 1 tsp lemon juice

For Garnish

• 1/4 cup coriander leaves

• 2 tbsp ghee

PROCEDURE

• soak Seeraga Samba rice in water for 30 minutes

• clean the chicken with a tsp of turmeric powder and keep aside

• heat ghee and oil in a biryani pot

• temper with cloves, cinnamon stick, bay leaf, cardamom pods, star anise, mace, cumin seeds, black stone flower, fennel seeds and a pinch of nutmeg

• saute for few seconds

• add thinly sliced onion

• saute well until translucent

• add ginger garlic paste and green chilli

• saute well until the raw smell goes

• add chopped tomato, mint leaves and coriander leaves

• saute well till it turns mushy

• add curd, turmeric powder, red chilli powder and coriander powder

• mix well

• add chicken pieces and mix altogether

• cover and cook the chicken for 5-10 minutes (chicken starts to release the water)

• open the lid and saute the chicken well, cook for another 2 minutes over high flame

• add 4 cup water and salt

• mix well

• bring the water to boil

• add soaked Seeraga Samba rice

• gently mix well

• boil the rice over high flame for 5-6 minutes (the rice will drink most of the liquid and now the rice cooked almost to 60%-70%)

• add lemon juice and slightly mix well

• now bring the flame to low, cover with aluminum foil and then cover with lid, dum cook for 15 minutes

• switch off the flame and rest the biryani for another 15 minutes

• open the biryani pot, garnish with coriander leaves and ghee

• Muslim style chicken biryani ready

• serve hot with raita and bagara baingan

• taste delicious 😋 

NOTES

• To cook Seeraga Samba rice: 2 cup rice = 4 cup water 
• short grained rice is mostly used in Tamil muslim households, they do no use basmati rice 
• ghee is must for this bhai Veetu biryani - try my Ambur Mutton Biryani

Bhai Veetu Chicken Biryani with Step by Step Photo Recipe

soak Seeraga Samba rice in water for 30 minutes (soaking the rice is must for dum biryani)

heat oil and ghee in a biryani pot

temper with cloves, cinnamon stick, bay leaf, cardamom pods, star anise, bay leaf, mace, black stone flower, cumin seeds, fennel seeds and a pinch of nutmeg, saute for few seconds

add thinly sliced onion

saute well until translucent

add ginger garlic paste and green chilli

saute well until the raw smell goes

add tomato, mint and coriander leaves

saute well till it turns mushy

add curd, turmeric powder and red chilli powder

mix well and saute for few seconds

add chicken pieces and coriander powder

mix well

cover and cook the chicken for 5-10 minutes

chicken starts to release the water

open the lid and cook for another 2 minutes

add 4 cup water and salt

mix well and bring the water to boil

add soaked rice

mix well and cook on high flame for 6-7 minutes

the rice will drink most of the liquid and

 now the rice cooked almost to 60%-70%, now add lemon juice and gently mix well

now bring the flame to low, cover with aluminum foil and then cover with lid, and dum cook for 15 minutes, then switch off the flame, rest the biryani pot for another 15 minutes

Bhai Veetu chicken biryani ready

garnish with ghee and coriander leaves

gently mix on the sides 

try my Ambur Mutton Biryani

serve with raita and bagara baingan or any non veg gravy, 

taste delicious

Tamil Style Muslim Chicken Biryani